HOW WE CAN MAKE A TASTY WHITE CHICKEN KARAHI?

"Chicken Karahi with white gravy,"

 White Chicken Karahi, also known as "Chicken Karahi with white gravy," is a flavorful and creamy Pakistani dish. It's different from the traditional red chicken karahi, as it doesn't contain tomatoes or red chili powder. Instead, it's cooked with a rich combination of spices and yogurt, resulting in a delicious creamy gravy. Here's a simple recipe to make White Chicken Karahi:

Ingredients:

• 500g boneless chicken, cut into small pieces
• 1 cup plain yogurt (preferably thick)
• 1 large onion, finely sliced
• 3-4 green chilies, sliced (adjust to your spice level)
• 4-5 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/2 cup fresh cream or malai
• 3-4 tablespoons cooking oil or ghee
• Fresh coriander leaves for garnish
• Salt to taste

Instructions:

1.Marinate the chicken:

In a mixing bowl, combine the boneless chicken pieces with half of the minced garlic, half of the grated ginger, half of the sliced green chilies, and some salt. Mix well and let it marinate for at least 30 minutes.

2.Prepare the white gravy:

In a separate bowl, whisk the yogurt until smooth. Set it aside.

3.Cook the chicken:

In a large karahi or deep skillet, heat the cooking oil or ghee over medium-high heat.

Add cumin seeds and let them sizzle for a few seconds.

Add the sliced onions and sauté until they become translucent.

4.Add the marinated chicken:

Add the marinated chicken to the karahi and cook until it changes color and is almost cooked through.

5.Add spices:

Lower the heat to medium and add the remaining minced garlic, grated ginger, and sliced green chilies to the karahi. Cook for a couple of minutes.

6.Add the yogurt:

Pour the whisked yogurt into the karahi and stir continuously to avoid curdling. Cook for 5-7 minutes until the yogurt is well incorporated and the oil separates from the mixture.

7.Season the dish:

Add black pepper powder, garam masala, coriander powder, turmeric powder, and salt to taste. Mix well.

8.Add fresh cream:

Pour in the fresh cream (malai) and stir until the gravy becomes creamy and rich.

9.Simmer and garnish:

Reduce the heat to low and let the chicken simmer for another 5-7 minutes, allowing the flavors to meld together.

Garnish with fresh coriander leaves.

10.Serve:

White Chicken Karahi is ready to be served! Serve it hot with naan, roti, or steamed rice.

Enjoy your creamy and delicious White Chicken Karahi!